Crumbl Copycat Strawberry Shortcake Cookies
These Crumbl Copycat Strawberry Shortcake Cookies are soft strawberry cake mix cookies topped with creamy vanilla cream cheese frosting and a sweet strawberry crunch topping.
Equipment
Ingredients
For the Cookies
- 1 box strawberry cake mix
- 2 tablespoons flour
- ¼ cup oil
- 2 eggs
- 2 tablespoons heavy cream
For the Vanilla Frosting
- 3 ounces cream cheese softened
- 1 ½ cups heavy cream
- 3 tablespoons vanilla pudding mix
- ¼ cup powdered sugar
For the Streusel Topping
- 4 tablespoons flour divided
- 2 tablespoons cold butter divided
- 2 tablespoons vanilla pudding mix
- 2 tablespoons strawberry Jello mix
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
- Make the vanilla streusel first. In a small bowl, combine 1 tablespoon cold butter, 2 tablespoons flour, and 2 tablespoons vanilla pudding mix. Use a fork to cut the butter into the mixture until crumbly. Spread the mixture on one half of a prepared baking sheet.
- In a second small bowl, combine the remaining 1 tablespoon cold butter, 2 tablespoons flour, and 2 tablespoons strawberry Jello mix. Use a fork to cut the butter into the mixture until crumbly. Spread it on the other half of the prepared baking sheet.
- Bake the streusel for 8 to 9 minutes, or until toasted but not browned. Let it cool completely, then crumble and combine the vanilla and strawberry mixtures. Set aside.
- To make the cookies, add the strawberry cake mix, flour, eggs, oil, and heavy cream to the bowl of a stand mixer. Mix until combined, scraping down the sides of the bowl as needed.
- Use an ice cream scoop to divide the dough into mounds on the prepared baking sheets. Leave about 3 inches between each cookie.
- Bake for about 9 minutes, or until the centers are set. Let the cookies cool completely on the baking sheet before removing.
- To make the frosting, beat the softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy.
- Switch to the whisk attachment. Add the powdered sugar and vanilla pudding mix. Mix on low until combined, scraping down the sides of the bowl as needed.
- Add the heavy cream and mix on low until combined. Increase the speed to medium and whip until smooth, creamy, and fluffy.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cookies are completely cool, pipe a round of frosting on top of each cookie.
- Sprinkle generously with the strawberry streusel topping and serve.
Notes
- Make sure the cookies are completely cool before adding the frosting.
- Do not overbake the cookies. They should be set in the center but still soft.
- The streusel should be toasted but not browned.
- The frosting contains cream cheese and heavy cream, so the cookies need to be refrigerated.
- I used vanilla pudding mix in the frosting, based on the recipe directions.
Storage
Store the cookies in an airtight container in the refrigerator for up to 3 days. Let them sit at room temperature for a few minutes before serving for the best texture